Cheese Tortellini Pesto Pasta Salad

From the Recipe Shoebox.

The ingredients:
8-oz. rotini pasta
1 pkg. (20-ounces) cheese filled tortellini (find in the refrigerated or frozen section)
1 can (14-ounces) artichoke hearts, drained, chopped
1 pkg. (10-ounces) grape tomatoes, halved lengthwise
1 can (6-ounces) black olives, drained, halved lengthwise
1 green bell pepper, diced
1/3 cup olive oil
1/4 cup Parmesan cheese, grated
1 jar (8-ounces) basil pesto (I used 1 cup of fresh pesto)
1/2 tsp. salt
2 tsp. fresh garlic, minced
12-ounces mozzarella cheese, cubed

Directions:  Cook pastas in boiling water as directed on package; set aside to drain and cool.  In a large bowl, combine all remaining ingredients, folding gently until well mixed.  Gently fold in pastas.  Add additional salt, pesto, or olive oil if desired.  Serve immediately or refrigerate until ready to serve.  If you make this a day ahead, you may need to add a bit more olive oil, salt, and Parmesan cheese before serving.  Serve at room temperature.  Makes 10-12 servings.  Enjoy! 
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